Friday, May 06, 2005

Saag Tofu

Saag Tofu (Adapted from Eating Well)

14 ounces firm water-packed tofu, well drained
1 tablespoon plus 1 teaspoon canola oil, divided
3/4 teaspoon salt, divided
3/4 cup 1/4" thick sliced onions
3 garlic cloves, minced
1 teaspoon fresh grated ginger
1 teaspoon mustard seeds
16 ounces baby spinach
1 cup plain yogurt
1 1/2 teaspoons curry powder
1/4 teaspoon ground cumin

In a large skillet, heat 2 teaspoons oil over medium-high. While the skillet heats, cut tofu into thirds lengthwise and eighths crosswise. Season tofu with 1/4 teaspoon salt and add to the skillet. Cook, turning over every couple of minutes, until browned on all sides - about 8 minutes total. Remove and place on a plate.

Pour in the remaining 2 teaspoons oil into the skillet and reduce heat to medium. Stir in onion, garlic, ginger and mustard seeds - cook until the onion has softened, about 5 minutes. Add spinach in batches, stirring frequently, and continue to cook until all the spinach has been added and has wilted - about 4 to 6 minutes

In a small bowl, whisk together yogurt, curry powder, cumin and the remaining 1/2 teaspoon. Stir into the spinach mixture and add the tofu - cook until thoroughly heated through, about 2 minutes more.

We served this over brown basmati rice.

Makes 4 servings.

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